基本信息:
- 专利标题： 바삭거림의 질감을 갖는 스낵용 육류의 가공방법
- 专利标题（英）：The procesing method of meat for snack having crispy texture
- 专利标题（中）：具有危重纹理的SNACK的肉的处理方法
- 申请号：KR1020100018278 申请日：2010-02-27
- 公开(公告)号：KR1020110098875A 公开(公告)日：2011-09-02
- 发明人： 홍국표 , 김진권
- 申请人： 주식회사 홍선
- 申请人地址： 경기도 군포시 산본로**번길 ** (당정동)
- 专利权人： 주식회사 홍선
- 当前专利权人： 주식회사 홍선
- 当前专利权人地址： 경기도 군포시 산본로**번길 ** (당정동)
- 代理人： 홍병의
- 主分类号： A23L13/00
- IPC分类号： A23L13/00
The present invention is removing the fat meat (beef, pork, chicken, fish, etc.) the low temperature (0 ~ 10 ℃) the process of grinding in the state, and cutting finely the comminuted meat at a low temperature (0 ~ 10 ℃) state of the process, a sodium hydrogen carbonate and, the steps of: kneading a mixture of the process constituting the salting solution a mixture of ammonium bicarbonate and, refined salt, and mixed with water and the curing liquid and the flour, the curing liquid and the flour mixture the process of kneading the cut of meat in a mixture and, for a long time the mixed meat (24) to enter into force compressing process and the curing liquid and the flour and mixed meat mix the water and meat for rolling thin (1-1.5 mmm) for a long time to process, and the formed mixture six molded to a thickness at a high temperature (175 ~ 185 ℃) the baking process and dry the burned mixed six state (low-temperature (15 ℃) in a humidity lower than 30%) (1 hour ) of the cooling stage and, and storing at a low temperature (4 ~ 10 ℃) To provide a processing method consisting of process.